In Deadly Time: The Lasting On of Waste in Mayhew’s London

This paper examines the temporal dimension of waste in Henry Mayhew’s London Labour and the London Poor as an instance of how modernity has produced a largely hidden domain of the non-identical and indeterminate. Through a consideration of the phenomena of uselessness, decay and poverty I argue that the temporal dimension of waste is constituted as a corrosive or malign ‘Deadly Time.’ In placing such emphasis on time directed towards death, I aim to show that Mayhew’s undisciplined researches can be seen as a valuable source for understanding why modern thinking struggles to come to terms with waste

Teil 4 : Wasser sparen im Ackerbau

Wasser ist ein begrenzender Produktionsfaktor für den Ackerbau im Süden der Metropolregion Hamburg. Im Hinblick auf den Klimawandel und eine begrenzte Wasserverfügbarkeit muss das vorhandene Wasser effizienter genutzt werden. In KLIMZUG-NORD wurden hierzu im Rahmen von Feldversuchen verschiedene Anpassungsmaßnahmen erprobt

Impact of CO2 leakage on marine ecosystems

Obzirom na utvrđenu toksičnost, uporaba natrijevog nitrita kao aditiva je ograničena u svim proizvodima od mesa, pa tako i u kobasičarskim proizvodima. Upravo zbog toga, količine aditiva koje se rabe pri njihovoj proizvodnji trebaju udovoljavati zahtjevima Pravilnika o prehrambenim aditivima. Ovaj rad daje pregled rezultata ispitivanja udjela natrijevog nitrita u fermentiranim i toplinski obrađenim kobasicama. Udio natrijevog nitrita određen je spektrofotometrijskom metodom u Laboratoriju za analitičku kemiju Hrvatskog veterinarskog instituta. Usporedbom rezultata analize s minimalnim uvjetima koje za navedenu kategoriju proizvoda definira Pravilnik utvrđeno je da sve fermentirane i toplinski obrađene kobasice ne prelaze dopuštene granice.In view of the toxicity, the use of sodium nitrite as food additives is limited in all meat products, including the sausages. Therefore, the amount of additives which are used in their production should meet the requirements of the Food additives regulations. This work summarizes the tests' results of sodium nitrite content in fermented sausages and heat treated sausages. The level of sodium nitrite was determined using the spectrophotometric method in the Laboratory of Analytical Chemistry of the Croatian Veterinary Institute. By comparing the analysis results with minimum of requirements for which the specified product category defines the Ordinance is determined that all fermented and heat-treated sausages do not exceed the permissible limit